Makes: 4 servings
Prep: 15 mins
Cook: 1 hr
- 3 tablespoons vegetable oil
- 1 boneless pork end loin roast (about 1 3/4 lbs.)
- Salt and pepper
- 3 medium bell peppers, preferably red, orange and yellow, cut into 1-inch pieces
- 1 medium onion, halved and thinly sliced
- 2 cloves garlic, thinly sliced
- 4 leaves fresh sage
- 1 medium tomato, chopped
- 1/2 chicken broth
- In a large, deep skillet, heat 2 tbsp. oil over medium-high heat. Season the pork with salt and pepper and brown on all sides, about 7 minutes; transfer to a plate. Pour off the fat.
- Add the bell peppers, onion, garlic, sage and remaining 1 tbsp. oil to the pan and season with salt and pepper. Cover and cook over low heat, stirring occasionally, until slightly softened, 8 to 10 minutes. Add the tomato and broth to the pan and bring to a boil over medium-high heat. Add the port, cover and cook over low heat, turning the meat once, until an instant-read thermometer inserted in the center registers 145 degrees , about 40 minutes.
- Remove the pan from the heat. Transfer the pork to a cutting board and let rest for 10 minutes. Slice into 1/4-inch-think pieces and transfer to a platter or plates. Meanwhile, place the vegetables and juices back on the heat and bring to a simmer; serve with the pork.
- An extra buck will buy you ... buttery egg noodles. Stir 1/2 lbs.cooked noodles with 2 tbsp. butter to coat.
- Use your favorite bell pepper color combo. Choose from red, orange, yellow and green.